Savoury Foods

Stuffed Eggplant / Mushrooms GF Vegan

Stuffed Eggplant / Mushrooms

A suggestion for an easy fancy meal.
Prep Time 40 mins
Cook Time 25 mins
Course Main Course
Servings 2


  • 1 large bowl, a baking trey, oven


  • 1 piece eggplant
  • 500 gr mushrooms
  • ½ cup chickpeas couscous
  • 2 pieces green onions
  • 1 clove garlic
  • cup olive oil
  • 1 tsp salt
  • ½ tsp black pepper powder
  • ½ tsp sumac
  • tsp turmeric poder
  • ½ cup fresh parsley or dill or cilantro


  • Prepare the mushrooms removing their stems in order to use them for the filling.
  • Cut the eggplant lenghtwise,scoop out the flesh.We are going to use it for the filling.
  • Place the mushrooms and the eggplant halves on a baking trey previously greased.Brush the interior of the eggplants with oil.

Let's make the filling

  • Preheat oven at 180°C (350°F)
  • Cook the chickpeas couscous according to instructions.I recommend using ½ organic yeast free stock cube dissolved in the water used to cook couscous.
  • In a large bowl mix the chopped onions, chopped mushroom stems, chopped eggplant flesh, cooked couscous, parsley, salt, pepper, turmeric, sumac, garlic, olive oil and mix well.
  • Carefully stuff the eggplants and the mushrooms with the filling.
  • Bake at 180°C (350°F) for about 25 minutes depending on the oven.
  • Remove from oven,sprinkle some chives or fresh parslely over and serve.Enjoy!
Keyword glutenfree, plantbased, stuffed eggplant, stuffed mushrooms, vegan

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